Chicken Provencal

Course : Chicken
Serves: 4
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12 ounces chicken tenders
2 medium zucchini -- sliced
1 medium red bell pepper -- cut in chunks
1/2 cup chicken broth
1/2 cup dry white wine sauce
1 can pizza style tomatoes -- (14 1/2 oz)
1 can eggplant appetizer -- (caponata) (7 1/2 oz)
2 whole fresh basil leaves
1/4 cup sliced oil cured olives

Preparation / Directions:

Heat a large nonstick skillet, add 1 tsp oil and cook chicken until browned and almost cooked through. Remove from skillet. Add vegetables and liquid to skillet, bring to a simmer, cover and cook until vegetables are just crisp-tender. Add sauce to skillet, return chicken and stir until heated through.


Nutritional Information:

47 Calories (kcal); trace Total Fat; (10% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 100mg Sodium

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